The aim of this study was to preparation of high stable frying by blending either sunflower or cottonseed oil with canola oil. Samples of sunflower. cottonseed and canola oils and their blends (canola oil at various levels of 25% or 50% with sunflower and cottonseed oils) were intermittent frying at 180°C 1 5 “C for 5 hr/day and the frying process was repeated for 5 consecutive days. Some physical (refractive index, smoke point, color and viscosity) and chemical properties (acid value, peroxide value, iodine value, thiobarbituric acid value. polar content, polymer content and oxidized fatty acid level) were determined in all samples. Fatty acid composition were determined. The results indicated that the addition of canola oil to vegetable oils (sunflower or cottonseed) was carried out to improve oils frying properties.